brewer

The liquor is produced with red sorghum as raw materials and quality Lang Spring water as production water by specific production techniques of "Four High and One Long".

以米红粱和小麦为原料,优质郎泉水为酿造用水,采用“四高一长”的独特酿造工艺,特殊自然酿酒环境,得天独厚的洞藏贮存和科学的酒体设计,精湛的勾调技术勾调而成。

Haiwote species, compared with wild kiwi fruit species, containes high sugar content, low pectin content and well-preserved vitamin C, more suitable for wine production.

酿造过程果胶酶、SO2均分两次添加;发酵温度在14。

Based on the causes for Japanese multi-strain fermentation,together with the present problems of multi-strain fermentation,it points out that expert scientific workers should realize the importance of multi-strain fermentation and devote to the prosperity of soy sauce industry.

为了大力发展传统酱油生产工艺,从多菌种酿造酱油的优点和传统酱油生产工艺特点等方面论述了酱油生产工艺,并结合日本发展多菌种发酵原因和多菌种发酵现在存在的问题,认为业内科技工作者要充分认识到多菌种发酵的重要性,为振兴我国酱油工业作出贡献。

The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.

通过均匀设计试验优选出最佳酿造工艺条件:复合糖化发酵剂接菌总量1。

Through testing the variety curve of temperature andsaccharifying degree during the fermentation ,the results showed that its early stage fermentation period was 5～6d and thesaccharifying degree was difficult to drop futher ofter reaching 5%.

本文采用热浸提法对树莓酒的酿造工艺进行了初步研究,通过测定发酵过程中的温度和糖度变化曲线,结果表明:树莓酒的前发酵期为5～6d;树莓汁在发酵过程中其糖度下降的最低点为5%左右,与一般果品存在着很大差异;明胶单宁澄清法既能提高效益,又能保证一定的品质;最后还对成品酒进行了质量评定。

Study on soy sauce brewage with barley malt sprouts;

利用大麦芽根酿造酱油的研究

Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;

果醋酿造用优良菌种的选育及果醋饮料的研制

bisporus soy sauce reached the first class level of national standard for brewage soy sauces.

该产品具有红褐色、酱香浓郁、菇香味突出、口感鲜美、咸淡适口等特征,其理化指标均达到酿造酱油一级的标准,为双孢菇的利用提供了新的思路。

Research on brewing technology of persimmon wine processing by immobilized yeast and quality analysis of the product;

固定化酵母酿造柿酒工艺及产品质量分析

Application of inorganic membrane in brew industry;

无机膜及其在酿造食品中的应用

Superficial view to the new technology's application of sauce brewing;

对我国酱油酿造几项新技术应用之浅见

Discussion on the proportion of three acid components in sour brewing products;

酸味酿造产品中三酸比例评析

The brewing technology of Lizao vinegar;

梨枣果醋酿造工艺的研究

During liquor-making,temperature has great effects on the quality and the yield of microbial fermentation.

白酒酿造过程,温度对微生物发酵的质量和产量都会有较大影响。

There are comprehensive provisions on liquor-making workers covering their skills and their work types etc.

国家职业标准——《白酒酿造工》已于2003年颁布施行,该标准对职工技能、各等级工、不同工种的工作均进行了详尽的规定,对照标准,当前还存在着较大差距:如知识面较窄,虽有丰富的实践经验,但文化程度有限;虽有较系统的基础知识,但又缺乏实践经验等。

A method has been developed for the determination of levulinic acid in soy sauce by liquid chromatography, and the formula calculating the content of fermented soy sauce in the blended soy sauce was given.

建立了高效液相色谱测定配制酱油中乙酰丙酸的方法,并提出了测定配制酱油中酿造酱油含量(以总氮计)的公式。

In this paper a technology of fermented soy sauce which produced by low-salt solid state fermentation using Aspergillus oryzae Shanghai Brewing 3.

0 4 2为菌种 ,采用低盐固态发酵的方法酿造酱油的工艺进行了研究 ,并应用正交实验法确定了最佳投料比、制曲时间和发酵条件。

Research on biologic preservatives for the preservation of fermented soy sauce;

通过对酿造酱油中G+、G-菌组成情况的分析,研究了天然生物防腐剂Nisin对酿造酱油中腐败细菌的抑制效力。